Easter Fruit Fluff Salad
A creamy, colorful, and fruity dessert salad made with marshmallows, tropical fruits, and a luscious whipped topping. This nostalgic treat is perfect for Easter and spring gatherings.
Ingredients
- 2 cups fruit-flavored mini marshmallows
- 1 cup pineapple chunks drained
- 1 cup mandarin orange segments drained
- 1/2 cup shredded coconut
- 1 cup whipped topping or whipped cream
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped pecans optional
Instructions
- In a large mixing bowl, combine fruit-flavored mini marshmallows, pineapple chunks, mandarin orange segments, and shredded coconut.
- In a separate bowl, mix together the whipped topping and sour cream (or Greek yogurt) until smooth.
- Gently fold the creamy mixture into the fruit and marshmallow mixture until everything is evenly coated.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
- Before serving, sprinkle chopped pecans over the top for added crunch, if desired.
Notes
Substitute fresh fruit for canned for a fresher flavor. Use coconut whipped topping and dairy-free yogurt for a vegan version. Add granola or crushed graham crackers for extra texture.